Sangria on a Stick Summer Bicknell   From Every Day with Rachael Ray June-July 2006 MAKES 12 POPS PREP TIME 20 min (plus freezing); COOK TIME 8 min 1/3 cup granulated sugar 1/4 teaspoon ground ginger Zest of 1/2 lime 3 cups fresh pineapple chunks (about 1 pound) 2 dried star anise pods 1½ tablespoons white rum Juice of 2 to 3 oranges (2/3 cup) 2½ cups dry white wine 1. Heat a nonstick skillet over medium-high heat. In a medium bowl, combine the sugar, ginger and lime zest. Add the pineapple and toss. 2. Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, 5 minutes. Stir in the rum and let the alcohol burn off, about 3 minutes. Remove from the heat and stir in the orange juice, scraping the bottom of the pan; let cool. 3. Discard the anise. Puree the fruit mixture in a blender. Stir in the white wine and pour the mixture into icepop molds. Freeze until solid, about 4 hours.

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